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Advice for Cookie Virgin?!? - Page 3

post #31 of 51
6/30/09 at 12:22pm
Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!
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post #32 of 51
6/30/09 at 12:23pm
Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!
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post #33 of 51
6/30/09 at 12:24pm
Luv2bake - everyone's posts are doubling and tripling. Something is wrong with the system right now. No worries!
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post #34 of 51
6/30/09 at 3:28pm
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav. ADD: She also has a few great videos on doing cookies on sticks, and shows different icing techniques to acheive the same design.

Good luck, and have fun!
Linda
...above all, try something
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Linda
...above all, try something
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post #35 of 51
6/30/09 at 3:29pm
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!
Linda
...above all, try something
Reply
Linda
...above all, try something
Reply
post #36 of 51
6/30/09 at 3:30pm
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!
Linda
...above all, try something
Reply
Linda
...above all, try something
Reply
post #37 of 51
6/30/09 at 3:31pm
I roll my NFSC a bit thicker 3/8 to 1/2 inch. I push the sticks in from the bottom before cooking; carefully turn over to check back, press just a bit of dough on to cover if needed. I use either Anton74 icing or Marshmallow fondant- I like both. The Ant74 works well to detail the fondant, tho I have had smooshed polka dots- that may be because I don't leave enough dry time, or could be because the icing is not rock hard like regular RI. I usually cut MMF, keep under plastic, then spread cookie with cornsyrup after cool to attach. I have never tried doing it while hot.
I have used lemon flavoring in the dough and in the icing, I have also tried almond. Everyone except my son loves the lemon.

There is a wonderful cinnamon spice cookie recipe on www.karenscookies.net. That is actually my fam's fav.

Good luck, and have fun!
Linda
...above all, try something
Reply
Linda
...above all, try something
Reply
post #38 of 51
6/30/09 at 4:35pm
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
I'm better than I deserve! - Dave Ramsey
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I'm better than I deserve! - Dave Ramsey
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post #39 of 51
6/30/09 at 4:36pm
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
I'm better than I deserve! - Dave Ramsey
Reply
I'm better than I deserve! - Dave Ramsey
Reply
post #40 of 51
6/30/09 at 4:37pm
Caker_Girl - I keep my corn syrup in a squeeze bottle and put little dots of syrup on the cookie.

luv2bake6 - The greasiness really goes away. I noticed that when I bagged my cookies, right after decorating with RBC, that it would smear the bag. So I happen to let them sit out overnight and bagged them the next day. I don't have the smear that way and they don't look greasy.

As far as the box absorbing the grease, I don't know. Doesn't seem the case, because I use and reuse these boxes since I paid $2 a piece for them at the local pizzeria. I line them with aluminum foil each time I use them.
I'm better than I deserve! - Dave Ramsey
Reply
I'm better than I deserve! - Dave Ramsey
Reply
post #41 of 51
6/30/09 at 6:29pm
That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........
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post #42 of 51
6/30/09 at 6:30pm
That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........
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post #43 of 51
6/30/09 at 6:31pm
That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........
Reply
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post #44 of 51
6/30/09 at 6:32pm
That's amazing. I'm going to try to leave them out the next time i try it. Have you decorated on the RBC with RI? Does it stick? I know that RI starts to break down when introduced to anything greasy but if the grease goes away........
Reply
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post #45 of 51
6/30/09 at 8:45pm
Great idea about the corn syrup in a squeeze bottle! I hate trying to spread it with spatula!
Linda
...above all, try something
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Linda
...above all, try something
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